Oatmeal Apple Breakfast Bake

This Oatmeal Apple Breakfast Bake is warm, cozy, and bursting with autumn flavor—perfect for slow weekends, holidays, or feeding a crowd. With tender chunks of apple, hearty oats, and a light cinnamon glaze, it’s a baked oatmeal and apple cake hybrid that’s bound to become a morning favorite.

Why You’ll Love This Recipe

It tastes like apple pie in breakfast form.

• Packed with wholesome oats and fresh apples.
• Great make-ahead option for busy mornings.
• Lightly sweet with a crunchy pecan topping and sweet glaze.
• Easy to slice and serve—perfect for potlucks or brunch.

Ingredients

Apple Filling

• 1 Tbsp lemon juice
• 4 cups Granny Smith apples, peeled and cut into ¼” cubes (about 6–8 apples)

Dry Ingredients

• ½ cup old-fashioned oats
• 1 cup all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon

Wet Ingredients

• ½ cup unsalted butter
• ½ cup granulated sugar
• ½ tsp pure vanilla extract
• ½ tsp salt
• 2 large eggs
• ¼ cup apple juice, or water

Mix-ins & Toppings

• ¾ cup pecans, finely chopped and divided

Glaze

• ¾ cup powdered sugar
• 1 Tbsp milk

Directions

1. Preheat the oven to 350°F and grease a 9×13 baking dish or line it with parchment paper.
2. Prepare the apples: In a large bowl, toss the diced apples with 1 tablespoon lemon juice and set aside.
3. Mix dry ingredients: In a separate medium bowl, whisk together oats, flour, baking soda, and cinnamon. Set aside.
4. Cream the butter and sugar: In a large bowl, use a mixer to beat the butter and granulated sugar until fluffy and pale—about 2–3 minutes.
5. Add eggs and flavorings: Mix in the eggs one at a time, followed by the vanilla extract and salt. Blend until smooth.
6. Add apple juice: Pour in the apple juice (or water) and mix briefly.
7. Combine ingredients: Gradually add the dry mixture to the wet, stirring gently until just incorporated. Then fold in the prepared apples and ½ cup of the chopped pecans.
8. Bake: Pour the batter into the prepared dish and spread evenly. Sprinkle remaining ¼ cup of pecans on top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and glaze: Allow to cool for at least 15 minutes. While cooling, mix the glaze by whisking together the powdered sugar and milk until smooth. Drizzle over the bake before serving.

Pro Tips and Variations

• Substitute apple juice with orange juice for a slight citrus twist.
• Add raisins or dried cranberries for more texture.
• Use walnuts or almonds if you don’t have pecans.
• For added decadence, top with a scoop of vanilla yogurt or whipped cream.

Serving Suggestions

• Best served warm with coffee or tea.
• Add a side of breakfast sausage or scrambled eggs for a full meal.
• Pair with a fresh fruit salad for a light brunch spread.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat individual slices in the microwave for 30–45 seconds, or warm in a 300°F oven for 10 minutes.

FAQs

Can I make this ahead of time?
Yes! You can bake it the day before and reheat before serving.

Can I freeze this breakfast bake?
Absolutely. Slice and wrap individual portions before freezing. Thaw overnight in the fridge and reheat to serve.

What if I don’t have apple juice?
Water works just fine, or use milk for a richer texture.

Conclusion

Whether you’re planning a holiday breakfast or looking for a wholesome treat to start the day, this Oatmeal Apple Breakfast Bake delivers comfort and flavor in every bite. It’s a cozy, no-fuss way to impress guests—or just treat yourself.

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